By Patrick Evans-Hylton – The Virginian-Pilot Chili with Jalapeño Cornbread Chowboy Republic Chili, a type of stew, has many variations, but a good, basic chili con carne is always a delight. The savory, sometimes fiery, mix of meat, tomatoes, chili peppers, garlic, onion and seasonings is filling, and fulfilling. One of my favorite chilis […]
By: Ann Hutyra – KGNS LAREDO, TEXAS (KGNS) – It’s a preview of things to come as part of the Washington’s Birthday Celebration. Contestants ate as many jalapenos as they could in five minutes. The winner was Officer Abraham Diaz, with the Laredo Police Department – who ate 43 jalapenos. Organizers say the challenge […]
By Justine Miller – NY City Lens Third-generation pickle maker on how it all started in 1897 and how they still make millions of pickles per year today. Steve Leibowitz’s grandfather opened America’s first pickle stand in 1897 on Manhattan’s Lower East Side. It quickly became an institution and a decade later, they started […]
By Barney Wolf – QSR Magazine It seems that much of foodservice’s focus is on flavors that are sweet, salty, and savory, but there’s something to be said for ingredients that bring the tastes of bitter and sour. Just as composers add minor chords and dissonance to their works to give them a certain […]
AUDREY WELLS Read more: http://www.dailytarheel.com/article/2016/02/pickle-president Quoted from The Daily Tar Heel Though it won’t be on the ballot this March, the campaign for pickle president is underway. At an event at the Kernersville YMCA, Jenny Fulton of Miss Jenny’s Pickles officially announced her candidacy for pickle president in 2016. Fulton is now on the campaign […]
By Dan Gill, The Times-Picayune garden columnist QUESTION: When would be the best time to plant tomatoes and jalapeño peppers in containers? I live near Chalmette. —Anonymous ANSWER: Since you’ll be planting in containers, it gives you some latitude. We generally wait until the danger of freezes has passed to plant transplants of tomatoes and […]
By Ben Freed | benfreed@mlive.com – MLive Science class never tasted this good. Students wanting to learn the chemistry behind brewing and distilling will soon be able to enroll as Fermentation Science majors at Eastern Michigan University. The new major, approved by the school’s Board of Regents Friday, will be a comprehensive four-year program […]
By Saffron Alexander – The Telegraph Indian food producer Patak’s has been forced to revert back to its old recipe after the launch of a new version of their lime pickle angered fans. The ‘improved’ recipe, which contained less oil, extra lime in smaller chunks, and more kalonji seeds than the original, was introduced early last year […]
Seedless pickling cucumbers show up on more acreage now than they did 10 years ago, but there’s a learning curve plus economic considerations. by Ben Phillips, Michigan State University Extension Seedless pickling cucumbers have been slowly making their way into commercial machine-harvested fields over the last decade. Currently, they make up about 12 percent of […]
10 jalapeño peppers 1 (8-ounce) package cream cheese, softened 1 (20-ounce) can crushed pineapple in heavy syrup, drained well 1 (16-ounce) package bacon (not thick-sliced) Barbecue sauce Slice jalapeños lengthwise, then remove and discard seeds and core. Do not do this with your bare hands; use a paring knife or latex gloves. Beat cream cheese […]